SERVINGS: 4
PREP TIME: 15 minutes
| COOK TIME: 10 minutes
Recipe Categories: Mango Lunch & Dinner Recipes, Mango Lunch & Dinner Recipes
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1 tablespoon minced garlic
- 2 tablespoons Madras curry powder
- 1 tablespoon minced fresh ginger
- 2 teaspoons sea salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 cups coconut milk
- 1 cup water
- 16 jumbo shrimp, peeled and deveined
- 1 large firm but ripe mango, peeled, pitted and diced
- 1 large sweet potato, peeled, diced and boied or steamed until tender and quickly chilled
- 3 tablespoons minced green onion (white and green parts)
- 3 tablespoons chopped fresh cilantro
INSTRUCTIONS
Melt butter in a large heavy saucepan over medium heat. Add onion and garlic and sauté until aromatic, about 3 minutes. Stir in curry powder, ginger, sea salt, cayenne and black pepper. Add coconut milk and water; bring to a simmer and cook for 2 minutes. Add shrimp, mango and sweet potato to saucepan; bring back to a simmer and cook for 4 to 5 minutes more or until shrimp are pink. Garnish the shrimp and mango curry with green onion and cilantro.
Erin –
This is very good! However, it is also VERY spicy…which I suppose is common for curry recipes, but taper down on the cayenne pepper if you prefer your curry a little more “tame.”
Mango Board –
Thanks for the tip!
Martha Rock –
this is the best mango, shrimp, sweet potato recipe.
It can be frozen, too. Add more can coconut and less water.